First time cooking a slab of meat this thick. Pretty dang happy with how it came out doing the typical reverse sear method at ~230 degrees fahrenheit, then convection blasting at 550 degrees after a brief rest while the meat got to about 120 degrees before getting it to 125+.
~3+lb prime rib, some scalloped potatoes, and a green bean/cranberry/bacon/goat cheese dish with sauces and such on the side. Prime rib turned out perfect, but the cuts were a disaster because the parents don’t keep sharp knives. At least I know what services I’m getting as a gift next time!
Slathered a red wine/shallot/herb butter all over the rib while roasting it.
Used a cheapo 3ft wire probe thermometer I snagged online, on their nice roasting rack and pan, which isn’t shown.
2 Comments
First time cooking a slab of meat this thick. Pretty dang happy with how it came out doing the typical reverse sear method at ~230 degrees fahrenheit, then convection blasting at 550 degrees after a brief rest while the meat got to about 120 degrees before getting it to 125+.
~3+lb prime rib, some scalloped potatoes, and a green bean/cranberry/bacon/goat cheese dish with sauces and such on the side. Prime rib turned out perfect, but the cuts were a disaster because the parents don’t keep sharp knives. At least I know what services I’m getting as a gift next time!
Slathered a red wine/shallot/herb butter all over the rib while roasting it.
Used a cheapo 3ft wire probe thermometer I snagged online, on their nice roasting rack and pan, which isn’t shown.
Everything looks delicious! Well done!